Ingredients
Crust:
- 3 cups water
- salt to taste
- 2 cups maize meal (mealie meal)
- 2 tbsp butter
- 1 cup grated cheddar cheese
Filling:
- 1 onion, finely chopped
- 1 tsp crushed fresh garlic
- 250 g streaky bacon
- 1 tbsp vegetable oil
- 2 tbsp Rajah mild and spicy curry powder
- 1 tin x 410g baked beans
- 4 medium-sized eggs
- 1 cup cream
- 1 cup grated cheddar
- 8 cherry tomatoes halved or 6 tomato slices
- salt to taste
- Robertsons ground black peppercorns to season
Directions
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To make the crust, grease a 24 cm pie dish and the bottom (the outsides) of a 22 cm dish too.
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Heat the water to a rolling simmer, stir the mealie meal into the water. Don’t stop stirring, make sure you stir until there are no lumps left.
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Turn the heat down to low, pop a lid on and leave to cook for 20 minutes.
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Add the butter, cheese and enough seasoning.
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Pour into the prepared pie dish then press the smaller pie dish into the warm ‘pap’. Press it down deep enough so that you leave a 1cm thick base and 1cm thick rim all along the sides.
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Leave the ‘pap’ to set for an hour or two then carefully pull the inside pie dish out. The sides should stand up by themselves.
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While the crust is setting - make the filling.
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Fry the onion, garlic and bacon in a large non-stick pan in the oil until golden - about 8 minutes.
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Then add the Rajah Mild and Spicy Curry Powder and cook for another minute.
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Add the beans and season well. Remove from the heat.
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Mix the eggs, cream and cheese and season with salt and pepper.
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Spoon the bean mixture into the pap crust.
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Then top up with the egg mixture.
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Decorate with the tomatoes.
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Bake for 20 minutes or until the eggs have set.
